"Cooking is like love. It should be entered into with abandon or not at all."--Harriet van Horne

Chicken Enchilada Dip Recipe

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This recipe for Chicken Enchilada Dip, by , is from Middle Paxton Elementary School Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
The Welsch Family
Added: Tuesday, April 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups shredded cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup (4 ounces) shredded cheddar cheese
1 can (5 ounces) evaporated milk
1/2 cup chopped celery
1/3 cup finely chopped onion
1 can (4 ounces) chopped green chilies
1 envelope taco seasoning
Tortilla or corn chips

Directions:
Directions:
In a 2-qt. microwave-safe dish, combine the first eight ingredients. Microwave, uncovered, on high for 4-5 minutes; stir. Microwave, uncovered, 3-4 minutes longer or until heated through. Serve with tortilla or corn chips.

 

 

 

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